DIY Lemon Lip Scrub

Do you ever feel like you just wanna put lip scrub, but you don't have any of it? That is exactly what I felt this morning. I woke up with a very dry lip, and I was searching my lip scrub but I guess I left it in Bali. So here I present is DIY Lemon Lip Scrub (in 3mins) if you ever feel what I felt! 

Ingredients :

• 1 tsp of Brown Sugar
• 1.5 tsp of White Sugar
• 1 tsp of Honey
• 1/2 tsp of Coconut Oil
• Dash of lemon juice

Mix all of the ingredients together in a small bowl to make a sugary paste. You can add more or less of some ingredients to get the consistency how you like.

To Use :
Use your finger to dippy-dip into the scrub and amount of scrub to your lips and massage it around for about 20 seconds or so. Use soft circular motions across your lips. Rinse with warm water (not warm is okay) and apply your favorite lip balm afterwards for soft n’ silky lips. 

Beauty experts recommend scrubbing your lips at least once a week, and more during winter. It only takes a few minutes to scrub your lips, so doing it once, even twice a week, is very realistic. 

NOTE :  Any leftovers should be stored in the fridge.

WHY?

Coconut Oil = vit E & K, polyphenols are anti aging, & fatty acids that moisturize w/o breakouts

Honey = A natural source rich in essential vitamins, minerals, and antioxidants. Absorbs and retains moisture, natural antibacterial, amino acids that moisturise. 

Brown Sugar: Has anti-bacterial properties and vitamin B.

White Sugar: Naturally draws moisture into the skin, is a natural AHA that encourages cell turnover (for younger looking skin!), natural source of glycolic acid which can help sun-damaged skin.

Lemon Juice = vit C & citric acid brighten skin, scars, and exfoliates.

Since this is homemade, beside doesn't contain any harsh chemicals, it also tastes so good!

Creamy Avocado Green Tea Popsicles

Creamy Avocado Green Tea Popsicles

Yield : 6 popsicles

Ingredients

3  avocados

50  ml coconut milk

1 tsp pure vanilla extract

2 Tbsp matcha powder

3 Tbsp maple syrup

Methods

1. In a food processor, pulse avocados and coconut milk until smooth.

2. Add vanilla extract, matcha powder, and maple syrup and pulse until combined.

3. Divide mixture between four popsicle moulds and place in the freezer until frozen. Serve frozen, on a bed of ice to stay cold.

*Note: If you don’t have popsicle moulds, you can pour the mixture between four glasses and place a popsicle stick or a solid straw in the center.

Recipe from www.munchinwithmunchkin.com

TIPS to unmold the popsicles :

1. Fill a pan or container that is at least as tall as your mold with warm (not hot) water, and briefly dip the mold in until the pops loosen, about 20 to 30 seconds. And pull your popsicles out. 

2. Simply let the ice pops sit at room temperature until they can be easily removed from their mold (but still hold their shape).

Once they're unmolded paletas are ready to be eaten, but it's best to wait a bit. Wrap pops in resealable plastic bags or store them in airtight plastic containers (use wax paper or plastic wrap to layer) and freeze for at least 30 minutes. This second freezing helps ice pops hold their shape a bit better so they won't melt quite so quickly while you're eating them. If well wrapped, ice pops will keep for three to four weeks.

Homemade Vanilla Almond Milk

Sorry for not posted anyhing this couple days. Me and my family went to Surabaya for friend's wedding and I can pnly eat hotel's breakfast. 😂

but here is a #throwback month ago (?) when I made Homemade Vanilla Almond Milk! 🙌🏻

Homemade Vanilla Almond Milk

Ingredients

1 cup raw almonds, soaked in water

3.5 cups filtered water

2 pitted Medjool dates, to taste

1 whole vanilla bean, chopped

¼ tsp ground cinnamon

small pinch of fine grain sea salt, to enhance the flavour

Methods

1. Place almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.

2. Rinse and drain the almonds and place into a blender along with all the ingredients. 

3. Blend on highest speed for 1 minute or so.

4. Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This took me about 3-5 minutes to get all the milk out.

5. Pour into a glass jar to store in the fridge for up to 3-5 days. Shake jar very well before using as the mixture separates when sitting. Enjoy with Peanut Butter Chocolate Chip Cookies for a real treat. This milk is also lovely with cereal.

Notes: If your dates or vanilla bean are dry/stiff, soak in water to soften before use. You can also use another sweetener of your choice like maple syrup. Same goes for vanilla – feel free to use vanilla extract for a more subtle vanilla flavour.

Recipe from ohsheglows.com

Banana Bread Granola

A little #throwback to last week when I made this Banana Bread Granola. This was the mosst tasty and delicious granola I've ever made! Buttt sadly, it already gone in 4 days cause I always sneakily grab it. 🙊 want to make it again but I still have Sweet Potatoes Granola. 😅

Banana Bread Granola

Ingredients

3  Cups rolled oats

¾ Cup walnuts

½ Cup almonds

3  Tbsp brown sugar

½ tsp pink himalayan salt

½ Tbsp cinnamon

1 Tbsp flax seed

¼ Cup coconut oil

⅓  Cup + 1 Tbsp maple syrup

1 tsp vanilla extract

1 Medium ripe banana, mashed

Methods

1. Preheat oven to 350.

2. Mix the oats, cinnamon, brown sugar, salt, flaxseed and nuts together in a large bowl. 

3. In a small saucepan over medium low heat, warm the coconut oil, maple syrup and vanilla extract. Once liquidy, remove from heat and whisk in banana puree until well combined. Pour over the dry ingredients and mix well.

4. Spread the mixture evenly onto one or two baking sheets (making sure it doesn’t get crowded) and bake for 23-28 minutes or until golden brown. The coconut oil will help it crisp up well, but be sure to watch it carefully as it can brown quickly.

NOTE: If you don’t toss the granola while baking, it will make get clumpy, which I personally love. But if you want a more crumbly granola, toss/stir a bit at the halfway point to break up the clumps.

5. Once the granola is visibly browned, remove from the oven and toss just a bit to let the heat escape. Cool completely on the baking sheet or in a heat-safe bowl. Store in a container or jar with an air-tight seal – it should keep for a couple weeks.

Adapted from minimalistbaker.com

Peanut Butter Swirl Oatmeal

Today's workouts✓Made these Peanut Butter Swirl Oatmeal for me and my Mom.

My parents went to beach today but I didn't go cause I felt really tired after yesterday did @blogilates 1000 abs! 🙌🏻

Peanut Butter Swirl Oatmeal

Yield : 1 serving

Ingredients

½ cup oatmeal

1 cup unsweetened Almond milk

½ tbsp unsweetened cacao powder

½ ripe banana, mashed

1 tbsp peanut butter + 1 tbsp peanut butter for the swirl

Dash of cinnamon

Pinch of salt

Method 

1. Mixed all the ingredients in a sauce pan (leave out 1 tbsp of peanut butter) and turn the heat to medium high. Bring to boiling. 

2. Turn the heat to medium and cook for about 5 mins, or until thicken. Stir often. 

3. Pour to a bowl and drizzle with 1 tbsp peanut vutter. Swirl with spoon. 

One Bowl Banana Bread

What I've told you before that I made One Bowl Banana Bread yesterday evening.

This was also my breakfast, ate 2 of it with oeanut butter on top of it to make it more delicious.

I had so much ripe bananas yesterday and decided to make this bread that I saw on @minimalistbaker's blog. It turned outtt good! Even my parents brought half of it to their work.

Check out @minimalistbaker's instagram and blog for moreee drolling recipe. 😋

One Bowl Banana Bread

Yield : 10 servings

Ingredients

3 medium ripe bananas

½ tsp pure vanilla extract

1 flax egg (1 tbsp flaxseeds + 3 tbsp water)

3 tbsp coconut oil, melted

¼ cup maple syrup

¼ cup brown sugar

2 tbsp honey, depending on ripeness of bananas

3½ tsp baking powder

¾ tsp sea salt

½ tsp ground cinnamon

1 cup almond milk

1¼  cup almond meal

1¼ cup wholeheat flour

1¼ cup rolled oats

Methods

1. Preheat oven to 350F and line a loaf pan with parchment paper or spray with nonstick spray.

2. Mash bananas in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, wholewheat flour and oats and stir.

3. Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.

4. Let cool completely before cutting or it will be too tender to hold form.

5. Serve with peanut butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.

Vegan Pesto Noodles

Ran shorter than before (5km) cause I don't why but my legs are hurt. 😕

Made Vegan Noodles Pesto for my Mom. My Mom is trying to eat healthy too hehe. Made the pesto from avocados and basil. But the noodles itself already green though. 

Today is suchhh a tiringg daaayy. After ran, I watched Castle and Law and Order until 10.00 (I guess). Theen, I made Yam Granola and some Granola Bars. Haven't finish baked them, and I left them cause I need to help my Grandma bcs she got 70 orders of 'Bubur Candil' from my auntie. 

Finished help my grandma around 5 PM, and then continuing the granola. Not finished yett. I made Banana Bread cause I've too much bananas. 😂😂 Everything (almost) done. 

Finally, cook Noodles Pesto for my Mom. But unfortunately I didn't have any Fresh Basil andd need to get some at the nearest supermarket. Bought it, cooked it anddd gave it to my Momm. She said it needed more salt, so next time I shall add more salt. 

Its still 10.15 PM but I think I want to sleepp, I need a breaaakk. Btw sorry for the long caption. 😂 Night! ⭐️

Vegan Pesto Noodles

Yield : 1 serving

Ingredients

1 fist fulls of noodles (I used basil noodles)

2 ripe avocados (soft, but not yet brown)

Juice of 1 lemons

2 cloves garlic

¼ cup olive oil

1 big handful of fresh basil

½ cup Shitake Mushroom, sliced

½ cup tofu

Generous pinch of salt

Sriracha Sauce (optional)

Methods

1. Cooked your spaghetti as the direction on the package. 

2. Put the avocados, lemons, garlic, olive oil, salt, and fresh basil on the blender or food processor. If you like spicy, you can add Sriracha Sauce now. Blend it until mixed well. 

3. On a small sauce pan, pour some olive oil.

4. Sautee the mushroom until lil bit brown, and then add the tofu. Cook it for about 5-10mins. Turn off the heat. 

5. Pour the pesto to the sauce pan, mixed it until well blended. 

6. Put the noodles into a bowl/plate. Pour the pesto on the top of it.